BEEF REVEALS ITS ‘DEEP CUTS’

The idea is intriguing: Chef Gene Gonzalez breaking the “butcher’s code,” revealing secret beef cuts so savory that the cutters keep the prized bits—usually amounting to less than 1.5 kilos per cow — for themselves.

- SCOTT GARCEAU

In an Iron Chef-style event at Café Ysabel complete with sizzle and red room lighting, an offstage voice, dripping with gravitas, announced: “You've been lied to!” as each deep cut was revealed. The four-course meal included:

• Bavette: A French chefs’ secret weapon, known as flap steak, best enjoyed with rubs and marinades.

• Ribeye Cap: The “crown jewel” of ribeye, prized for its melt-in-your-mouth richness.

• Delmonico: Chef Gonzalez calls it the “rebel ribeye,” known for its deep, bold flavor, prized by Wall Street types — now available to the Filipino.

• Picanha: The celebrated “Queen of the Grill,” tied to Brazilian and Argentinian beef palettes.

• Flat Iron: Named for its shape, this cut — grilled in butter — is as flavorful as chuck and as tender as tenderloin.

• Hanging Tender: The “hidden gem’ of the night, a single piece of which hangs from the cow’s diaphragm; also known as “hanger steak.”